Variation
Slow Cooker Version: Add all ingredients to a slow cooker and cook on LOW for 7–8 hours.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Low-Carb Option: Skip potatoes and add zucchini or cauliflower.
Barley Beef Soup: Add ½ cup pearl barley for extra heartiness.
Tomato-Rich Version: Add an extra can of diced tomatoes.
Cooking Note
Cut beef into evenly sized pieces so it cooks uniformly. If the soup thickens too much during simmering, add a splash of water or broth to reach your desired consistency.
Serving Suggestions
Serve Easy Vegetable Beef Soup hot with crusty bread, dinner rolls, or crackers. A simple side salad or grilled cheese sandwich pairs beautifully with this soup for a complete comfort-food meal.
Tips
Brown the beef for maximum flavor.
Use low-sodium broth to control salt levels.
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Add delicate vegetables near the end to prevent overcooking.
Let the soup rest before serving for deeper flavor.
Store leftovers tightly covered in the refrigerator.
Prep Time
15 minutes
Cooking Time
60 minutes
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Total Time
1 hour 15 minutes
Nutritional Information (Approximate per serving)
Calories: 320
Protein: 26 g
Sodium: 680 mg
FAQs
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Can I freeze vegetable beef soup?
Yes, this soup freezes very well for up to 3 months.
What cut of beef works best?
Chuck roast or stew meat is ideal because it becomes tender when simmered.
Can I use frozen vegetables?
Absolutely. Frozen vegetables are convenient and work perfectly.
How do I thicken the soup?
Mash a few potatoes in the pot or add a cornstarch slurry.
Does this soup get better the next day?
Yes, the flavors deepen overnight, making leftovers even better.
